Mexican Cornbread Recipe
Cornbread has roots in Native American cuisine, but it gained popularity in the southern United States, becoming a staple side dish. The Mexican twist on cornbread evolved as Mexican flavors—like peppers, cheese, and spices—became common in American kitchens.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 9-inch baking pan or cast-iron skillet
- Oven mitts
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup sugar (optional, for a touch of sweetness)
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup buttermilk (or regular milk with a dash of vinegar)
- 2 large eggs
- ¼ cup melted butter or vegetable oil
- 1 can (4 oz) green chilies, diced
- 1-2 jalapeños, finely chopped (adjust to desired spice level)
Instructions
- Preheat the OvenPreheat your oven to 400°F (200°C). Grease your baking pan or cast-iron skillet with a little oil or butter to prevent sticking.
- Prepare the BatterIn a large mixing bowl, combine the dry ingredients: cornmeal, flour, baking powder, salt, and sugar. Whisk until everything is well combined.
- Mix in the Wet IngredientsIn another bowl, whisk together the buttermilk, eggs, and melted butter until smooth. Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing, as this could make the cornbread dense.
- Add the Mix-InsFold in the shredded cheese, corn kernels, green chilies, and jalapeños. Stir until evenly distributed throughout the batter.
- Transfer to the Baking PanPour the batter into the prepared baking pan or cast-iron skillet, smoothing out the top with a spatula for even baking.
- BakePlace the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean.
- Cool and ServeAllow the cornbread to cool slightly before slicing. Serve warm for the best texture and flavor.